News
Rice Noodles
When you eat Rintei’s noodles for the first time, you may feel that they are hard. In Japan, the texture of noodles is important. In Japan, this texture is called “koshi”, and noodles with a firm “koshi” are preferred. Rintei’s rice noodles are made with a unique rehydration method to achieve firm “koshi” and chewy […]
Low-temperature cooking
The protein contained in meat coagulates above 140°F. When the protein coagulates, the water is removed from the meat and it becomes firm. Low temperature cooking heats slowly over time between 122°F and 194°. This will help make the meat tender and juicy. At Rintei, roast beef and roast pork are cooked at low temperatures. […]